Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes by Cook's Illustrated Magazine

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    • Categories: Dressings & marinades; Appetizers / starters; Side dish; Vegan; Vegetarian
    • Ingredients: lemons; artichokes; parsley
    • Categories: Appetizers / starters; Side dish; Italian; Vegan; Vegetarian
    • Ingredients: sandwich bread; lemons; artichokes; parsley; mint; garlic; onions
    • Categories: Appetizers / starters; Side dish
    • Ingredients: lemons; artichokes; onions; anchovies; thyme; dry white wine; chicken broth; cherry tomatoes; parsley
    • Categories: Sauces, general; Appetizers / starters; Side dish; Cooking ahead; Vegetarian
    • Ingredients: artichokes; lemons; butter; garlic
    • Categories: Grills & BBQ; Appetizers / starters; Side dish; Vegetarian
    • Ingredients: dried red pepper flakes; lemons; artichokes; butter
    • Categories: Appetizers / starters; Side dish; Jewish; Vegan; Vegetarian
    • Ingredients: lemons; baby artichokes; olive oil
    • Categories: Dressings & marinades; Appetizers / starters; Side dish; Cooking ahead; Vegan; Vegetarian
    • Ingredients: lemons; olive oil; baby artichokes; garlic; thyme; dried red pepper flakes; mint
    • Categories: Appetizers / starters; Italian; Vegetarian
    • Ingredients: rustic bread; jarred artichokes; basil; Parmesan cheese
    • Categories: Soups; French
    • Ingredients: jarred artichoke hearts; white mushrooms; leeks; garlic; anchovies; thyme; dry white wine; chicken broth; vegetable broth; parsnips; heavy cream; tarragon
    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: sandwich bread; Parmesan cheese; jarred artichoke hearts; garlic; anchovies; oregano; dried red pepper flakes; dry white wine; tagliatelle pasta; parsley; lemons
    • Categories: Side dish
    • Ingredients: asparagus; bacon; red onions; balsamic vinegar; maple syrup
    • Categories: Side dish; Vegetarian
    • Ingredients: asparagus; cherry tomatoes; Kalamata olives; basil; Parmesan cheese
    • Categories: Spice / herb blends & rubs; Side dish; Italian; Vegan; Vegetarian
    • Ingredients: mint; parsley; oranges; ground cayenne pepper; asparagus
    • Categories: Spice / herb blends & rubs; Side dish; Italian; Vegan; Vegetarian
    • Ingredients: oranges; cilantro; limes
    • Categories: Spice / herb blends & rubs; Side dish; Italian; Vegan; Vegetarian
    • Ingredients: asparagus; tarragon; lemons; parsley
    • Categories: Side dish; Vegetarian
    • Ingredients: asparagus; Parmesan cheese; panko breadcrumbs; egg whites; honey
    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: shallots; thyme sprigs; dried red pepper flakes; radishes; lemons; oranges; bay leaves; asparagus; frozen peas; tarragon
    • Categories: Grills & BBQ; Side dish; Vegetarian
    • Ingredients: asparagus
    • Categories: Grills & BBQ; Sauces, general; Side dish; Vegetarian
    • Ingredients: asparagus; butter; limes; chile powder; ground cayenne pepper; dried red pepper flakes
    • Categories: Grills & BBQ; Sauces, general; Side dish; Vegetarian
    • Ingredients: asparagus; oranges; thyme; butter
    • Categories: Dressings & marinades; Salads; Side dish; Appetizers / starters; Vegetarian
    • Ingredients: sandwich bread; mint; basil; pecorino Romano cheese; lemons; asparagus; radishes

Notes about this book

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Notes about Recipes in this book

  • Garlicky Swiss chard with golden raisins and goat cheese

    • mjperkins on January 10, 2022

      Substituted beet greens for Swiss chard.

  • Tarragon-mustard bean salad

    • mcvl on July 10, 2022

      Nice! My tarragon was a bit faded, so I added a few drops of ouzo. And I had only wax beans, no green beans.

  • One-pan chicken with couscous and carrots

    • cpauldin on November 05, 2019

      This is amazingly delicious!

  • Ranch-style kale chips

    • Aggie92 on January 01, 2020

      I may or may not have eaten the whole delicious batch in one sitting ;-)

  • Buttermilk mashed potatoes with leeks and chives

    • jenmacgregor18 on August 24, 2021

      Outstanding! Instead of cooking potatoes in water, then draining and adding milk, butter, etc- you cook in just enough buttermilk, water, and butter until tender. They have you add a little baking soda to the cooking liquid, so the acid of the buttermilk doesn't slow down the cooking. Then turn up the heat to cook off extra moisture. Mash in the pot with butter & fresh buttermilk. Chives and leeks put it over the top.

  • Mexican-style grilled corn

    • jenmacgregor18 on November 07, 2019

      This is very good, even with frozen corn. I cooked in a skillet on high till it was popping a bit & with some browning, then added the cheese mixture off heat.

  • Green beans amandine

    • jenmacgregor18 on April 19, 2022

      This was ok. the garlic overwhelmed everything else. I love garlic, but next time I think I would eliminate and rely on the shallots only, with the butter & almonds.

  • Roasted Brussels sprouts with garlic, red pepper flakes, and Parmesan

    • jenmacgregor18 on November 26, 2022

      This was pretty good. I added a bit more parm.

  • Pan-roasted Brussels sprouts with gochujang and sesame seeds

    • jenmacgregor18 on December 03, 2019

      normally I'm all for pretty much anything with gochujang; but this didn't do much for me.

    • VineTomato on December 17, 2019

      Served with coconut rice and enjoyed the combo.

    • Stephenn31 on April 10, 2023

      It was ok, but something with the gochujang was a bit flat

  • Sautéed cabbage with chile and peanuts

    • jenmacgregor18 on May 21, 2020

      I really wanted to like this. It smelled really good while cooking. The end result wasn't very good. Not horrible, just not worth repeating.

  • Beet muhammara

    • jenmacgregor18 on January 31, 2023

      I did not like this at all. The combination of beets and red peppers does not work for me. Just tastes like very sweet beets with a weird aftertaste. So, it's either red pepper muhammara or a beet dip. Their paths will never cross again.

  • Pan-roasted Brussels sprouts with lemon and pecorino Romano

    • jenmacgregor18 on December 02, 2019

      I had so many sprouts that I split into 2 batches. The first batch, I followed instructions to sear with lid on & then remove lid and cook 2-3 minutes until tender. My sprouts were not tender in that time. I added water & put the lid back on to steam to finish it off. These got a bit too browned. The next batch I added about 1/4 c water to the sprouts & oil & steamed for 6 minutes before removing lid to finish cooking-- this worked much better & I still got a really good sear. I would make again with my alterations. Very simple and good with the lemon & cheese.

  • Thai green curry with chicken, broccoli, and mushrooms

    • jenmacgregor18 on January 20, 2020

      Not difficult to put together. But the taste was off-putting. B said it's "almost edible". There's an off/strong flavor to it. I'm thinking it's the 2 Tablespoons of fish sauce, that came off as way too strong. The rest of the ingredients and texture was fine. So maybe if I reduce the fish sauce to 1 tsp, and use soy for the rest? But as is - it is not for us.

    • Stephenn31 on February 13, 2023

      It was ok. I added a lot more fish sauce. It was good but not amazing

  • North African cauliflower salad with chermoula

    • jenmacgregor18 on March 15, 2022

      This was surprisingly good. The raisins were just sweet enough to complement the chermoula. my only changes- I cut back on cumin by 1/2 and I added more toasted almonds, both of which I would do again.

  • Spaghetti squash with garlic and Parmesan

    • jenmacgregor18 on December 03, 2019

      I used 1/2 spaghetti squash here. I subbed about 2 tsp pesto for basil & garlic, as I usually have some pesto on hand. Very good flavor and texture. another winner for me.

  • Spaghetti squash with Asian flavors

    • jenmacgregor18 on December 03, 2019

      I really wanted to like this; but it didn't work for me at all. The sesame oil was pretty overwhelming with the spaghetti squash and any other flavor got lost. I was also having some sort of texture issue with the squash & sesame oil. I managed 2 bites and just couldn't eat any more.

  • Spaghetti squash salad with tomatoes and pecoirno

    • jenmacgregor18 on November 13, 2019

      I had pesto on hand, so subbed for the basil & pine nuts--and white onion for shallot and asiago for pecorino. The squash needs some fat & the vinaigrette does the job, without drowning it. The onion, tomatoes & cheese work well here. Great texture and flavor. One of the first spaghetti squash dishes I can say I really liked.

  • Spaghetti squash salad with chickpeas and feta

    • jenmacgregor18 on August 24, 2021

      Really great flavor. The lemon, garlic, cheese, parsley & nuts play well together. Nothing too assertive. And the texture was good--not too watery or oily. My only changes: I nuked the squash cut side down, instead of roasting and subbed walnuts for pine nuts. Worked great.

  • Spaghetti squash salad with radishes and queso fresco

    • jenmacgregor18 on January 09, 2023

      I didn't have queso fresco. I subbed parm on my first serving with spicy pepitas. I've got feta that I'll try next. It was quite good. I loved the dressing and the crunchiness of the radish & pepitas with the squash. I liked this just as much as the version with tomatoes, basil & pecorino.

  • Sautéed baby spinach with pecans and feta

    • jenmacgregor18 on February 05, 2020

      Wonderful. I made as directed; however as packing for work lunches, left the pecans, cheese & vinegar on the side to add in later. I found I really prefer it without any vinegar at all. This will be a repeat. *Note- this recipe requires a microwave

  • Garlicky Swiss chard

    • jenmacgregor18 on February 03, 2023

      Simple and good. After sauteing the garlic and stems and finding they weren't tender enough in the allotted time, I added some water and steam-sauteed them for a few minutes. I did this with the leaves immediately after getting them all in the pan. Then removed the lid and let the water evaporate and finish cooking. Definitely add a bit of hot pepper and 1T lemon juice. It works for me.

    • christineakiyoshi on July 18, 2019

      Have made this several times and the family loves it

  • Power smoothie

    • VineTomato on June 20, 2021

      Lovely texture, nice subtle flavor. Swapped pineapple for apple and hemp hearts for ground flaxseed.

  • Eggplant involtini

    • Aiolar on May 12, 2023

      Rolled eggplant slices stuffed with ricotta cheese, in tomato sauce, with mozzarella

  • Pan-roasted Brussels sprouts with mustard and brown sugar

    • Aiolar on April 24, 2023

      SO GOOD. Cut back on the sugar.

  • Chinese chicken salad

    • bwhip on July 21, 2019

      Light, delicious, fresh, flavorful, interesting, easy. We’ll make this again.

  • Asparagus-goat cheese tart

    • bwhip on August 17, 2019

      Super easy and the result was like something we’d enjoy in a really fine restaurant. Looking forward to having these whenever asparagus is in season.

  • Shrimp salad with avocado and orange

    • bwhip on February 01, 2020

      Very delicious salad. Fresh, light, with a bright mix of flavors with the orange, avocado, shallots, mint, etc. We really enjoyed this for a light dinner on a winter evening. Great over mixed greens or as a sandwich.

  • Roast chicken and warm bread salad with arugula

    • bwhip on January 03, 2021

      Great recipe, just delicious. Easy to prepare. First time I’ve spatchcocked a chicken, and it turned out wonderfully. The bread salad was the perfect accompaniment. We’ll make this again.

    • Shewi128 on June 13, 2023

      This chicken earns the award for the crispiest skin I've ever made. I could not believe how crispy it got. I don't eat chicken skin, so it was lost on me, but I'm sure others would enjoy it more. The chicken took a little longer to cook than the 40-50 minutes, so be sure to use a thermometer. Also, some of the bread was definitely soggy, but I think the point was to have some crispy and some soggy bread pieces..? The flavor was fantastic, and I loved the salad. The dressing was very unique with white wine vinegar and currants (I had to use golden raisins instead), but it complemented the arugula quite well. This recipe would be worth making again!

  • Spaghetti al vino bianco

    • bwhip on August 18, 2019

      We didn't care for this one. It wound up with sort of an odd, bitter flavor. Perhaps less wine, and spinach rather than arugula might have helped, but we won't make it again.

  • Grilled portobello burgers

    • bwhip on July 23, 2019

      These were absolutely delicious. Fantastic flavor from the topping, featuring feta, sun-dried tomatoes and roasted red peppers. I didn't love the basil mayo, but that was probably because I used store-bought instead of making my own, which is always much better. I worried about the red onions being too assertive, but because they were grilled they turned out just right.

  • Udon noodles with mustard greens and shiitake-ginger sauce

    • mjes on September 02, 2021

      The earthy mushrooms with the earthy udon with the spicy mustard greens - this is a near perfect recipe.

    • csavegetablesfan on November 16, 2019

      Perfect combination of flavors. Mustard greens are usually too strong for my liking. But they work really well in this recipe.

  • Socca with Swiss chard, apricots, and pistachios

    • mjes on September 02, 2021

      Pan-fried socca topped with Swiss chard, apricots, and pistachios ... I'm in love with this snack.

  • Nori-crusted salmon

    • mjes on September 02, 2021

      Crispy skin on one side, crisp nori-sesame coating on the other side, cooked to perfection and garnished with red peper flakes and furikake. Absolutely heavenly to eat.

  • Black rice and sea bean salad

    • Tweedles81 on May 28, 2020

      Delicious! Flavorful and citrusy. It’s a hearty side, but not enough to stand alone as a meal. Shrimp or fish would be good additions if protein is desired.

  • Roasted delicata squash

    • Tweedles81 on September 22, 2020

      I made the squash without the sauce - I just followed the roasting instructions, using the oil, butter, and salt as called for. This was delectable. It was so sweet and tender that it could have been served for dessert! Plan ahead, as it takes awhile, but it is super easy and delicious!

  • Smoked trout hash with eggs

    • Tweedles81 on April 27, 2020

      I had the ingredients on hand so decided to make this. It was really good - a solid meal that was pretty easy to make. My littles loved it - my 3 y/o gobbled down the mustard greens! Removing the pin bones from the smoked trout was the hardest part! The lemon really makes the dish. I won’t seek out these ingredients just to make this in the future, but will definitely make again if I happen to have them all at home!

  • Bitter greens salad

    • Tweedles81 on May 01, 2020

      I did not have endive or pepperoni I but otherwise followed the recipe. This was delightful - bitter, sour, and salty all in one! It reminded me of a higher-end version of the Olive Garden salad. We will make again - maybe even tomorrow!

  • Braised red cabbage

  • Bruschetta with artichoke hearts and Parmesan

  • Parmesan-crusted asparagus

  • Best ground beef chili

    • angrygreycat on October 13, 2022

      I made this for dinner and it was okay, but not really a chili I would repeat

  • Memphis chopped coleslaw

    • angrygreycat on December 28, 2019

      Compare to usual coleslaw

  • Thai-style chicken with basil

    • angrygreycat on January 25, 2020

      This was simple dish. Nice for a week night dinner, the fish and oyster sauces tone down more than I expected. I served with brown rice and sauteed green beans.

  • Pasta alla Norma

    • angrygreycat on June 29, 2020

      I'm not a huge eggplant fan, but want to learn to like it so I tried this recipe. I just didn't think it was anything special. It was okay but probably not worth making again. My daughter didn't like eggplant at all.

  • Creamy leek and potato soup

  • Slow-cooker mashed potatoes

  • Chopped carrot salad with fennel, orange, and hazelnuts

    • MarciK on August 30, 2019

      Other than the ridiculously difficult and lengthy time I had de-skinning hazelnuts, this came together pretty quickly and was tasty. I used apple cider vinegar because I didn’t have white wine vinegar.

  • Lemony buttermilk coleslaw

    • MarciK on June 27, 2020

      This is fantastic, not overly lemony. The herbs are subtle, although I wasn’t able to use enough thyme because my plant is still pretty small. I tried Kalona brand buttermilk, and it seemed to give it a better flavor, thicker mouthfeel. This might be my go-to coleslaw from now on.

  • Sausage and white beans with mustard greens

    • csavegetablesfan on July 04, 2021

      This is good with fire-roasted tomatoes and garlic sausage. The parmesan bread crumbs are too much work. This is lovely with parmesan sprinkled on top and a nice piece of whole grain sour dough toast. One of my favorite ways to eat mustard greens from my CSA

  • Whole pot-roasted cauliflower with tomatoes and olives

    • Cookbooksgalore on May 14, 2023

      Must be great to have a test kitchen with industrial grade equipment. But if you pulse 2 x 28oz cans of whole tomatoes in a regular food processor, you will spend ten minutes cursing and cleaning the counter as the juices run down the stem of the blade and spill everywhere. Use a Vitamix if you have it, or put the tomatoes in a bowl and use an immersion blender.

  • Baba ghanoush

    • ebalk02 on July 22, 2022

      Really delicious. I added a pinch of hot smoked paprika and would do that again.

  • Crispy Thai eggplant salad

    • ebalk02 on August 19, 2019

      Really delicious but pretty involved and dirties a lot of dishes.

  • Stir-fried Sichuan green beans

    • jgreenheck on July 28, 2021

      Nice flavor and good weeknight dish. I’ll omit the corn starch next time…it melded to my nonstick pan when I poured it in.

  • Cauliflower soup

    • jgreenheck on January 04, 2020

      Nice mellow flavor. Creamy without cream or milk. Next time, I might add a little fennel to the purée.

  • Blistered shishito peppers

    • christineakiyoshi on July 28, 2019

      Delicious and simple. Would probably reduce oil to one tablespoon in the future.

  • Beer-battered onion rings

    • christineakiyoshi on April 24, 2020

      This is delicious and easy but makes a huge batch!

  • Easier French fries

    • christineakiyoshi on April 24, 2020

      We used canola oil and russet potatoes for this and they turned out amazing! We used a dutch oven and didn't have any issues with the fries sticking to the pan. Will make this again!

  • Better hash browns

  • Roasted garlic hummus

  • Zucchini ribbon salad with shaved Parmesan

    • Awade88 on July 01, 2023

      I thought this was good but my husband didn’t enjoy the mint. I wish I’d shaved the parmesan much finer than I did.

  • Bold and spicy gingerbread bundt cake

    • Shelmar on February 05, 2021

      I made this cake from library cookbook in an effort to audition book for potential future acquisition. Cake was good, better second day. I made a different icing with ginger vodka and confectioners’ sugar, as I lacked ginger ale.

  • Tagliatelle with prosciutto and peas

    • Shewi128 on December 21, 2022

      Cross-posted: We made this easy dish with homemade pasta, so that might be why this was a 5-star dish. Anyways, it was easy, flavorful, and everyone finished their portions (no leftovers even!). Another note about prosciutto: always separate the pieces after cutting. My laziness really does cause more work for me in the end.

  • Chinese chicken lettuce wraps

    • Shewi128 on July 13, 2022

      These taste exactly like the ones at PF Changs, but even better as they feel more fresh. Of note, I used already ground chicken, and I had to take out oyster sauce d/t food allergies. For the 3 TB oyster sauce, I used 2 TB fish sauce and 1 TB Yoshida's gourmet sauce. Really worth all the chopping!

  • Irish stew with turnips and carrots

    • Shewi128 on September 21, 2021

      This recipe is super simple, but the results were phenomenal. Most people had no idea this was lamb, or that the turnips weren't potatoes.

  • Walkaway ratatouille

    • Shewi128 on August 21, 2023

      Cross-posted This was my first time making ratatouille, so I didn't quite know what to expect. This method was fairly easy, and I did like the various textures in the vegetables. It didn't end up pretty--the sauce was a little brown--but the flavor was good. The recipe was easy to follow. My husband doesn't like eggplant, so I don't know if I'd make it again, but I thought it was nice.

  • Brussels sprout and potato hash

    • Shewi128 on January 10, 2020

      One of my favorite ways to incorporate vegetables into breakfast. Does take a fair amount of prep work.

  • Braised Brussels sprouts with mustard-herb butter

    • Shewi128 on June 12, 2023

      These were ok--definitely softer than I'd like. Also, 4 TB of butter was too much for 1 lb sprouts. I'll find a different braised brussels sprouts recipe.

    • Stephenn31 on January 29, 2023

      Was ok. I’d rather roast or pan fry then braise. They were a bit mushy. The butter Dijon was good

  • Maple-glazed Brussels sprouts

    • Shewi128 on January 10, 2020

      One of the most delicious brussels sprouts recipe I have ever made. Highly recommend.

  • Skillet bratwurst with Brussels sprouts and apples

    • Shewi128 on September 11, 2023

      This is a perfect autumnal recipe, AND it only uses 1 skillet! I paired it with whipped potatoes, which was a great accompaniment. I would definitely make this again, and maybe even try apple sausages next time.

  • Cheesy broccoli calzones

    • Shewi128 on April 12, 2021

      I used chopped/thawed frozen broccoli. The filling set up nicely. It wasn't too gooey. My son said it was too much broccoli, but my husband I thought it was perfect. However, next time, I would make a side pizza or marinara sauce to dip it in.

  • Stuffed cabbage rolls

    • Shewi128 on March 10, 2021

      Did not enjoy the flavor profile. It was oddly sweet. Will not make again,

  • Roasted carrots and shallots with chermoula

    • Shewi128 on March 10, 2021

      The roasted carrots are amazing on their own and don't even need the sauce!

  • Zucchini noodle salad with tahini-ginger dressing

    • MOlson on December 22, 2020

      This dressing was phenomenal but the salad was SO bland.

  • Grilled broccoli with lemon and Parmesan

    • taste24 on June 07, 2021

      This is a lovely recipe. The char from the grill, lemon, and parmesan pair beautifully. Will continue to make this during grilling season!

  • Creamy root vegetable soup

    • taste24 on December 14, 2020

      This soup tasted excellent and was easy to put together. I used an immersion blender at the end (not a regular blender) and also used less cream than called for.

  • Zucchini bread

    • Acarroll on September 02, 2023

      Turned out perfect! Kids loved it. I added chopped pecans.

  • Roasted baby pattypan squash with lemon and basil

    • Acarroll on September 03, 2023

      I had a bigger pattypan so I just cut it into chunks. Flavors were great. A little buttery, I would cut down on the butter next time.

  • Orzo salad with cucumber, red onion, and mint

    • Stephenn31 on July 29, 2023

      Would definitely make again. Don’t go short in the mint but do chop it very finely

  • Root vegetable gratin

    • Stephenn31 on December 06, 2022

      Turned out ok but not much flavour and too much liquid (I poured a lot off after taking off the aluminum foil)

  • Sautéed cabbage with parsley and lemon

    • Stephenn31 on November 20, 2022

      Should have cooked the cabbage a bit more but good flavours

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  • ISBN 10 1945256737
  • ISBN 13 9781945256738
  • Linked ISBNs
  • Published Mar 05 2019
  • Format Hardcover
  • Page Count 544
  • Language English
  • Edition Illustrated
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

The only vegetables book you'll ever need reveals hundreds of ways to cook nearly every vegetable under the sun.

We're all looking for interesting, achievable ways to enjoy vegetables more often. This must-have addition to your cookbook shelf has more than 700 kitchen-tested recipes that hit that mark. Sure, you'll learn nearly 40 ways to cook potatoes and 30 ways with broccoli, America's favorite veggies. But you'll also learn how to make a salad with roasted radishes and their peppery leaves; how to char avocados in a skillet to use in Crispy Skillet Turkey Burgers; and how to turn sunchokes into a chowder and kale into a Super Slaw for Salmon Tacos. Every chapter, from Artichokes to Zucchini, includes shopping, storage, seasonality, and prep pointers and techniques, including hundreds of step-by-step photographs and illustrations, gorgeous watercolor illustrations, and full-color recipe photography.

The inspirational, modern recipes showcase vegetables' versatility in everything from sides to mains: You'll discover how to make the perfect grilled corn--and also how to transform it into a deliciously creamy pasta sauce with ricotta and basil. Onions are grilled, caramelized, glazed, and pickled--and also cooked into the Middle Eastern pilaf Mujaddara. Cauliflower is grilled as steaks, fried Buffalo-style, and pot-roasted whole with a robust tomato sauce. Sweet potatoes are mashed and baked more than a dozen ways, plus turned into a salad, a soup, tacos, and a gratin. All along the way we share loads of invaluable kitchen tips and insights from our test cooks, making it easy--and irresistibly tempting--to eat more veggies every day.

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